Tender Steamed Plaice Fillet with Simple Elegance
Nutritional value per serving
Calories180kcal
Carbs2gram
Fat7gram
Protein20gram
Ingredients
- Plaice fillets (fresh, skinless, preferably from the seafood counter)2 pieces
- Fresh lemon juice (for freshness and flavor)1 tbsp
- Olive oil (choose extra virgin for best flavor)1 tbsp
- Fresh parsley (chopped, for garnish)1 tbsp
- Salt (fine sea salt recommended)1/2 tsp
- Black pepper (freshly ground)to taste n/a
- Water (for steaming)500 ml
Discover the joy of cooking plaice fillet that is tender, flaky, and delicious through steaming. This method gently cooks the fish, preserving its delicate texture and subtle flavor. The total ingredient cost is approximately $10 USD / €9 / £7.5 / ₹820, making it an affordable and healthy choice. Each serving contains about 180 kcal, making it suitable for low-calorie and pescatarian diets. The recipe complexity is easy, with a total cooking time of 20 minutes, including preparation and steaming. Follow the guide for safe food handling and enjoy a flavorful, nutritious meal.
Preparation instructions
Prepare the Plaice Fillets
1Rinse the plaice fillets gently under cold running water and pat dry with kitchen paper towels. This removes any scales or residue and helps with seasoning absorption. Always wash your hands afterward to avoid cross-contamination. Season both sides of the fillets with salt, black pepper, and drizzle with lemon juice. Let them marinate for 5 minutes at room temperature to enhance flavor and tenderize the fish.
Prepare the Steaming Setup
2Add 500 ml of water to a large pan or wok suitable for steaming. Place a steaming rack or heatproof plate inside the pan so that it sits above the water level. Bring the water to a steady boil over medium-high heat. This allows for gentle steaming without direct boiling water touching the fish.
Steam the Plaice Fillets
3Place the marinated plaice fillets on a heatproof dish that fits inside your steamer or on the steaming rack. Drizzle olive oil over the fillets for moistness and flavor. Cover the pan with a tight-fitting lid to trap steam. Steam the fillets over boiling water for 8-10 minutes. Check at 8 minutes: the fish should be opaque, flake easily when tested with a fork, and reach an internal temperature of at least 63°C (145°F) to ensure it is safe to eat. Use a food thermometer to check this temperature at the thickest part of the fillet.
Serve and Garnish
4Carefully remove the steamed fillets from the pan using tongs or a spatula. Place them on serving plates and sprinkle freshly chopped parsley over the top. Optionally, add an extra squeeze of fresh lemon juice if desired. Serve immediately for best taste and texture.
Cooking Tips
-If you don't have a steamer or steaming rack, you can use a heatproof plate placed on an overturned metal colander inside a large pot with a lid.
-Check the internal temperature with a clean food thermometer to ensure the fish has reached at least 63°C (145°F) for safety.
-Avoid overcooking the fish, as it will become tough and dry – start checking at 8 minutes for thickness around 1 inch (2.5 cm).
-Use fresh plaice from a reputable fishmonger to ensure quality and reduce the risk of contamination.
-Always wash your hands, utensils, and surfaces thoroughly after handling raw fish to prevent cross-contamination.
Equipment Needed
- Steaming rack or heatproof plate
- Large pan or wok with lid
- Food thermometer (recommended for checking internal temperature)
- Tongs or spatula
- Kitchen towels
- Knife and chopping board
Grocery Shopping List
- [ ] Plaice fillets (2 pieces) – Approx. $8.50 Tip: Choose fresh, firm fish with a mild sea smell from the seafood counter. Avoid any fish with a strong odor or slimy texture.
- [ ] Fresh lemon (1 piece) – Approx. $0.30 Tip: Choose lemons that are firm and heavy for their size; avoid those with spots or blemishes.
- [ ] Olive oil (small bottle or use what you have) – Approx. $3.00 Tip: Extra virgin olive oil is best for flavor; look for bottles with a harvest date for freshness.
- [ ] Fresh parsley (small bunch) – Approx. $1.00 Tip: Select vibrant green leaves without yellowing or wilting.
- [ ] Salt and black pepper (assumed pantry staples) – minimal cost
Total Estimated Cost: $10.80
FAQ
How do I know when the plaice fillet is fully cooked?
The fish will be opaque and flakes easily with a fork. Using a food thermometer, it should reach an internal temperature of at least 63°C (145°F) at the thickest part.
Can I use frozen plaice fillets?
Yes, but make sure to thaw them completely in the refrigerator before cooking for even steaming and safety.
What if I don't have a steaming rack?
You can place a heatproof plate on an overturned metal colander or a steaming basket inside a pot with boiling water, as long as the fish is above the water level.
Can I add other seasonings or herbs?
Absolutely! Dill, chives, or a bit of garlic can complement plaice nicely. Add them with the marinade before steaming.